Susan's Manicotti

Another of my mother's recipes from Feast, A Tribal Cookbook, this dish can be made for lots of people, and with lots of people helping mix the filling and stuff the shells. It's what my mom makes for parties and potlucks. I've altered her recipe slightly, but I think it's still just as delicious."--Sarah Carey

Directions

1.
Preheat oven to 400 degrees.

2.
In a medium bowl, combine ricotta, mozzarella, 1/2 cup Parmesan, egg, sugar and parsley; season with 1/2 teaspoon each salt and pepper.

3.
Spread half the marinara in the bottom of a 9-by-13 inch baking dish. Fill each shell with ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara. Cover with foil and bake until sauce is bubbling and shells are tender, about 40 minutes.

4.
Sprinkle remaining Parmesan over top, return to oven, and bake until cheese is browned in spots, about 10 minutes.

Reviews

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How would you rate this recipe?

34

MS10526625

2 JUL, 2014

We did use only about 1/2 of the sugar called for in the filling, but this is definitely a keeper. Someone recommended Sarah's recipes to start kids on cooking. My 7-year-old made this almost entirely by himself last night, and we all loved it (including him), which was a good start! Also, really fun for him to make. Thanks for a great recipe. Tonight, the 10-year-old is going to try his hand at Greek-style meatloaf. xox

I am Italian, I make manicotti at least once a month. My recipe is the same which the exception of the sugar. I DO NOT ADD ANY SUGAR. Some may like a little grating of nutmeg. I may put a tablespoon of sugar in the SAUCE if the tomatoes are bitter, but never in the cheese mix.

I cut the sugar down to 2 T when I made it and it was too sweet for us. I will cut sugar down to 1 t. and will increase the salt in the sauce and the filling. Otherwise it was a good recipe and will make again.